Mini Chocolate Bundt Cakes

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Mini Chocolate Bundt Cakes
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
856
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie856 kcal(41 %)
Protein7.51 g(8 %)
Fat51.26 g(44 %)
Carbohydrates95.77 g(64 %)
Sugar added71.26 g(285 %)
Roughage4.65 g(16 %)
Vitamin A77.26 mg(9,658 %)
Vitamin D1 μg(5 %)
Vitamin E2.82 mg(24 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.73 mg(14 %)
Vitamin B₆0.14 mg(10 %)
Folate26.51 μg(9 %)
Pantothenic acid0.42 mg(7 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C0.32 mg(0 %)
Potassium142.77 mg(4 %)
Calcium18.48 mg(2 %)
Magnesium40.77 mg(14 %)
Iron3 mg(20 %)
Iodine30 μg(15 %)
Zinc1.22 mg(15 %)
Saturated fatty acids22.62 g
Cholesterol87.5 mg
Author of this recipe:
How healthy are the main ingredients?
sugarsalteggCoconut milk

Ingredients

for
4
For Individual Cakes
¼ cup
6 tablespoons
4 tablespoons
2 tablespoons
1 pinch
½ teaspoon
6 tablespoons
cold black Coffee
4 tablespoons
2
large eggs
To Decorate
2 cups
1 pinch
¼ cup
1 teaspoon
¼ teaspoon
2 tablespoons
¾ cup
Coconut flakes (plus extra for sprinkling)
½ cup
chopped Pecan (plus extra for sprinkling)

Preparation steps

1.
For Individual Cakes:
2.
Preheat the oven to 350º F / 180°C (160° fan) Grease four individual 1 cup / 250 ml ovenproof molds or tins.
3.
Combine the dry ingredients in a large mixing bowl; stir to incorporate. Add the coffee, oil, and eggs and whisk until smooth.
4.
Divide evenly between the molds and bake for 22 to 25 minutes, or until firm. Cool in the molds for 5 minutes, then place on a wire rack to cool completely.
5.
To Decorate:
6.
Whisk together the confectioners' sugar, salt, coconut oil and the extracts with an electric whisk until combined.
7.
Gradually add the coconut milk, 1 tablespoon at a time until the mixture is smooth and creamy and the consistency of buttercream. Continue to whisk for 3 minutes.
8.
Fold in the coconut flakes and pecans and mix well with a spoon or spatula.
9.
Invert the cooled cakes onto serving plates and spoon frosting over the top. Sprinkle with coconut flakes and pecans. Serve.